Cashew Paste

Cashew Paste

A smooth, rich base of blended cashews used to thicken curries and sauces.

Total 4 hr Makes 16 oz Calories 100/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Tree nuts

Raw cashews are soaked until soft, then blended with water into a silky, pourable paste. This versatile base thickens curries, enriches soups, and stands in for cream in both sweet and savory dishes.

Ingredients

  • 2 cups raw cashews
  • 1 1/2 cups water, plus more as needed
  • 1/4 teaspoon salt (optional)

Method

  1. Place the raw cashews in a bowl and cover with water by at least 1 inch.

  2. Soak the cashews at room temperature for 4 hours, or in the refrigerator overnight for a softer texture.

  3. Drain the cashews and discard the soaking water.

  4. Transfer the soaked cashews to a blender with the fresh water and salt, if using.

  5. Blend on high speed until completely smooth and creamy, scraping down the sides as needed, 2 to 3 minutes.

  6. If the paste is too thick, add more water a tablespoon at a time and blend until it reaches a smooth, pourable consistency.

  7. Transfer the cashew paste to an airtight container and refrigerate for up to 1 week, or freeze for up to 3 months.

Rate this recipe

★ 3.2 (1)

Cashew Paste

Raw cashews are soaked until soft, then blended with water into a silky, pourable paste. This versatile base thickens curries, enriches soups, and stands in for cream in both sweet and savory dishes.

4 hr 16 oz 100 cal

Ingredients

  • 2 cups raw cashews
  • 1 1/2 cups water, plus more as needed
  • 1/4 teaspoon salt (optional)

Method

  1. 1

    Place the raw cashews in a bowl and cover with water by at least 1 inch.

  2. 2

    Soak the cashews at room temperature for 4 hours, or in the refrigerator overnight for a softer texture.

  3. 3

    Drain the cashews and discard the soaking water.

  4. 4

    Transfer the soaked cashews to a blender with the fresh water and salt, if using.

  5. 5

    Blend on high speed until completely smooth and creamy, scraping down the sides as needed, 2 to 3 minutes.

  6. 6

    If the paste is too thick, add more water a tablespoon at a time and blend until it reaches a smooth, pourable consistency.

  7. 7

    Transfer the cashew paste to an airtight container and refrigerate for up to 1 week, or freeze for up to 3 months.